Maja Dura Recipes

MAJA DURA

Steps:

• Prepare salad of cucumbers seeded and chopped, tomatoes chopped, parsley, chopped green onion, lemon juice and olive oil and refrigerate 2 hours before serving.
• Cook rice, lentils till done. Cook onions in iron skillet with olive oil till brown and carmelized.
• Brush fish with olive oil on each side, season with salt and pepper and paprika. Cook in skillet till slightly brown (about 6 minutes).
• Layer rice, lentils, carmelized onions and fish then top with salad.

MAJA BLANCA

Steps:

• In a pot, mix everything except corn starch and reserve 1 cup of water.
• Mix well until sugar dissolves. Taste the mixture and see if the sweetness is per your liking. Add or reduce sugar as needed.
• Turn on the heat and let it boil in medium heat.
• Meanwhile, in a bowl, dissolve cornstarch with the water you reserved (1 cup). Make sure that there's no lumps. Set aside.
• Once the mixture is boiling, add in the cornstarch while whisking continuously and vigorously. Cook for at least 5 minutes while whisking in between to avoid burning and sticking in the bottom.
• Once cooked, transfer to a tray or dish. Set it aside and let it cool.
• Top with cheese or latik.

MAJA BLANCA

Steps:

• Bring 2 cups coconut milk to a boil; stir constantly until oil begins to separate from the milk, about 30 minutes. Skim and reserve oil in a bowl. Reduce heat to medium-low and add 3 tablespoons sugar to remaining milk. Continue to cook and stir until milk becomes brown and crumbly, about 30 minutes more. Remove latik from heat.
• Grease an 8-inch mold or pie dish with reserved coconut oil.
• Heat remaining 2 cups coconut milk, cream-style corn, cornstarch, 1/2 cup sugar, and corn kernels in a saucepan over medium heat, stirring constantly, until thickened, about 5 minutes. Pour corn mixture into prepared mold. Cool until maja blanca is set.
• Cover mold with a plate and invert maja blanca onto the plate. Slice maja blanca and sprinkle with latik.